Wednesday, May 27, 2009

This recipe for tender asparagus that is served cold is marinated in a balsamic vinaigrette and sprinkled with a tangy lemon zest and fresh parsley. A great side for barbecued chicken or grilled steak.

Bring a large pot of salted water to a boil. Blanch 2 pounds of fresh asparagus, cut into 2 1/2 inch pieces, just until tender, about 1 minute. Plunge into a bowl of cold water to cool.

2. In a mixing bowl, cream the butter and sugar together. Add eggs and vanilla.

3. In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Add to the creamed mixture and blend well.

4. In a small bowl, stir together the 4 tablespoons of sugar, and the cinnamon. Roll dough into walnut sized balls, then roll in the cinnamon sugar. Place cookies on lightly greased cookie sheet, two inches apart. Flatten slightly with bottom of glass.

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